Continuing on with my Stonyfield yogurt recipes, last night I created a delectable yogurt chicken dish that incorporates a vast array of spices and herbs such as cloves and coriander. This is a wonderful dish to warm you up on a chilly December evening.

Spicy Yogurt Chicken
Serves: 2
 
Prep
Cook
Total
 

A delectable yogurt chicken dish that incorporates a vast array of spices and herbs such as cloves and coriander.

Author: Amie Valpone
Recipe type: Entree

Ingredients

  • 1 Tbsp. extra-virgin olive oil
  • 2 small onions, sliced
  • 4 cloves garlic, finely minced
  • 2 Tbsp. coriander seeds
  • 1 Tbsp. cumin seed
  • 1 Tbsp. sweet paprika
  • 2 tsp. red pepper flakes
  • 2 tsp. ground ginger
  • 1 tsp. chili powder
  • 1 tsp. peppercorn
  • 1 tsp. paprika
  • 1 tsp. garam masala
  • 14 oz. diced tomatoes
  • 1 1/2 cups Oikos plain Greek yogurt
  • 1 lb. chicken breasts cut into 1 inch pieces
  • 1/3 cup macadamia nuts mashed
  • ¼ cup fresh basil, chopped

Instructions

  1. Heat olive oil in a large skillet. Sauté onions until they begin to caramelize.
  2. Add garlic and cook for another 2-3 minutes.
  3. Add all spices.
  4. Stir until well combined; let it all mix together in the skillet for a few minutes.
  5. Add tomatoes and water as needed; mix well. Reduce heat to a simmer for 15 minutes while it thickens.

  6. Whisk Oikos plain Greek yogurt into the sauce; mix well.
  7. When the sauce begins to simmering again, add chicken; simmer for 10 minutes or until chicken is completely cooked.
  8. Serve over warm brown rice or whole wheat pasta.
  9. Sprinkle with mashed macadamia nuts and fresh basil.
Nutrition Facts
Spicy Yogurt Chicken
Amount Per Serving
Calories 812 Calories from Fat 342
% Daily Value*
Fat 38g58%
Saturated Fat 6g38%
Cholesterol 153mg51%
Sodium 491mg21%
Potassium 2477mg71%
Carbohydrates 55g18%
Fiber 21g88%
Sugar 17g19%
Protein 75g150%
Vitamin A 7598IU152%
Vitamin C 35mg42%
Calcium 535mg54%
Iron 16mg89%
* Percent Daily Values are based on a 2000 calorie diet.

 

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9 comments

  1. Chicken and yogurt?! I would have never thought. Is this normal? It sounds and looks delicious! I’m excited to see what else you are cooking up with yogurt!

  2. I LOVE Stonyfield yogurt, and this recipe sounds fantastic! I like when I already have the ingredient list in my apt!

  3. Hey Amie, this on elooks great too. I’ll have to try it one day when the family is out. I am more adventurous when it comes to food than they are. I have a few questions if you have any suggestions. I made two things that were really good and I dont feel like they were missing anything (not for my tastes anyway), but I was looking for a suggestions of what I can add or swap to change it up a bit. I can come up with something but nothing was really striking a cord.

    first was a smoothy (you know I love to make them). It was wintery and wonderful and full of cranberry!!! I used about a cup of cranberries and 1/2 cup blueberries, a bit of agave nectar, some colled green tea, and greek yogurt if you want it in there. I am loving it in all it’s tart cranberry glory but I want to see if anyone has suggestions on maybe something to add so I don’t get bored with it.

    Next was rosemary chicken with asparagus, sundried tomatoes and mushrooms. I cooked it all in a bit of olive oil.

    Nice and simple and tased really good, but looking for a way to keep them both fresh and new.
    Thanks for the help Amie!!!!!

    1. Kristin,

      Thank you for your note, I’d love to help you brainstorm some ideas for ways to jazz up your meals.
      For the smoothie, try adding ground flax seeds, nut butters such as (almond butter, cashew butter, macadamia nut butter), chia seeds, spinach, kale, frozen bananas, raw cacao (or dark chocolate), wheat germ, wheat grass, freshly squeezed lime, lime zest, Greek yogurt (I like Fage, Chobiani and Oikos brands). Beets are another great option as well as stevia and fresh herbs such as basil and cilantro. You could even try adding a bit of lavender to see if you like the flavor. Also, dried fruits are delicious; blend dried pears and dried cherries until pureed and add them to your smoothie.
      Regarding the rosemary chicken; it’s all about how you cook it….you can poach it in white wine, toss it in a stir fry with a vast array of vegetables, grill it, bake it or sautee in olive oil and garlic. I would cook the asparagus by steaming it while you are cooking the sundried tomatoes with the mushrooms in a sauce to create a demi-glaze with balsamic vinegar, sea salt and white ground pepper…
      I hope these ideas are helpful!!! Happy Holidays and have fun cooking!
      Have an enjoyable weekend…Looking forward to hearing from you soon.
      Best,
      Amie

  4. Amie,

    I have one more question for you. I have seen a lot of recipes with figs that I want to try, trouble is I can’t find anywhere in CT that sells them. There has to be something but I don’t know where. So the question is this… do you know of any websites (like the sites that will list all local farmers markets) that I can find something local that does sell the less common fruits and if not is there anything you can think of that is a good substitute for figs?

    1. You can find figs in many specialty stores…I’m not sure of any in Ct. as I’m not familiar with the Ct. area, however, you can ask your local grocer if they carry them or to order them. Moreover, Whole Foods markets and many health food stores carry figs. I would try dates, prunes and dried apricots, dried pears and dried cherries…they are my favorites….a wonderful snack to cure a sweet tooth is a majool date stuffed with natural peanut butter (or almond butter or cashew butter, whichever you prefer) and then topped with a sprinkle of unsweetened coconut flakes…..Enjoy!

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